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Potato and Egg Dish with Side Salad

A comforting and hearty potato and egg dish paired with a fresh side salad, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Potato and Egg Dish
  • 450 g 3 medium potatoes, peeled and thinly sliced Russet potatoes work well for this dish.
  • 6 large eggs Provides richness and protein.
  • 120 ml 1/2 cup milk Adds creaminess to the mixture.
  • 60 g 1/2 cup grated cheese Cheddar is recommended for flavor.
  • 1/2 teaspoon salt Season to taste.
  • 1/4 teaspoon black pepper Season to taste.
  • 1/4 teaspoon paprika Adds flavor.
  • 15 g 1/4 cup chopped fresh parsley Brightens up the dish.
  • 30 ml 2 tablespoons olive oil For cooking the potatoes.
For the Side Salad
  • 60 g 2 cups mixed greens Use your favorite salad leaves.
  • 40 g 1/4 cup cherry tomatoes, halved
  • 30 g 1/4 cup sliced cucumber
  • 30 g 1/4 cup sliced bell pepper
  • 30 ml 2 tablespoons balsamic vinaigrette Dress the salad.
  • Salt and pepper to taste Season salad as desired.

Method
 

Preparation
  1. Start by peeling and thinly slicing the potatoes.
  2. In a large mixing bowl, whisk together the eggs, milk, grated cheese, salt, black pepper, paprika, and chopped parsley until well combined.
Cooking
  1. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and cook for about 5-7 minutes until tender and slightly golden.
  2. Pour the egg mixture over the cooked potatoes, ensuring they are covered evenly. Cook undisturbed for another 5-7 minutes until the eggs are set around the edges.
  3. Carefully flip the omelette using a spatula or by sliding it onto a plate and inverting it back into the skillet. Cook for an additional 2-3 minutes until the other side is golden brown.
  4. Slide the omelette onto a serving plate and garnish with extra parsley if desired.
Side Salad
  1. In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, and bell pepper. Drizzle with balsamic vinaigrette and season with salt and pepper. Toss gently to combine.
Serve
  1. Present the potato and egg dish alongside the side salad for a complete meal.

Notes

Leftover potato and egg dish can be stored in an airtight container in the refrigerator for up to 3 days. The salad is best eaten fresh. To reheat, place the omelette in a skillet or microwave until warmed through. Use fresh herbs for added flavor or substitute the cheese for variety.